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Moist chocolate cake with chocolate fudge icing
Makes a 20cm cake
Ingredients
- For the cake
- 150ml sunflower, groundnut or rapeseed oil, plus extra for greasing
- 175g self-raising flour, plus extra for dusting
- 4tbsp cocoa powder
- 1tsp bicarbonate of soda
- 1tsp baking powder
- 150g caster sugar
- 2tbsp golden syrup
- 2 eggs, lightly beaten
- 150ml milk
To decorate
- 1½tbsp cocoa powder
- 100g dark chocolate, 70 per cent cocoa solids, broken into small pieces
- 150g very soft butter
- 375g icing sugar, sifted
- ½tsp vanilla extract
- a pinch of salt
- 4-5tbsp raspberry or apricot jam
- your choice of cake decorations, sprinkles or candles (be as elaborate as you wish)
Method
Preheat the oven to 160°C/315°F/ Gas 2-3. Grease the cake tins with oil and lightly dust with flour.
Sift the flour, cocoa powder, bicarbonate of soda and baking powder into a large mixing bowl or food processor. Add the remaining cake ingredients and beat well to give a smooth, thick batter consistency.
Divide the mixture evenly between the prepared cake tins and bake for 30-35 minutes until just firm to touch.
Leave to cool in the tins for about 10 minutes, then turn out onto a wire rack to cool completely. (If you are planning a party, the cake will keep moist for a couple of days in an airtight container, either iced or plain.) To make the icing, dissolve the cocoa powder in 3tbsp boiling water and leave to one side. Put the chocolate in a large, heatproof bowl. Rest the bowl over a pan of gently simmering water, so that the bottom of the bowl does not touch the water. Stir occasionally until the chocolate has melted. (Or melt the chocolate gently in the microwave.)
In a large bowl, beat together the butter, icing sugar, vanilla extract and salt, using an electric mixer, until well combined, then add the melted chocolate and the cocoa powder. Beat for a few minutes until thick and creamy.
Sandwich the cake together with the jam, then spread the chocolate fudge icing over the top and sides of the cake. Finish with any decorations and enjoy.